You can't go wrong with roasting, and this has to be one of the least complicated—and the healthiest—ways to eat eggplant. Forget the cumbersome peeling, salting, and draining that so many eggplant recipes call for. Want to know how to roast eggplant? Just dice it up, toss it with a little olive oil, salt, and pepper, and stick it in the oven. Additional vegetables are optional.

So simple, yet so flavorful. Exactly what summer eating should be.

No eggplants yet either? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

7 comments:

That looks so yummy. Currently my favorite eggplant use is right on top of the pepperoni on an everything pizza.

I haven't had any eggplant plants get above 5 inches, but I have a volunteer eggplant that is putting out the strangest fruit. It's all sorts of spiny. I wonder if it reverted to an "earlier time". I've had to humble myself and buy eggplant from the farmer's market.

I love eggplant and have harvested ONE so far this year but two more are almost ready. I grow an Italian heirloom variety called Listada de Gandia, they are a pretty lavender color with white stripes AND they are great tasting! :)

I agree that roasting eggplant is the best. I've got eggplant roasting in the oven right this minute, along with zucchini, onions, garlic, mushrooms, tomatoes, tiny potatoes and bacon fat! I can hardly wait for it to be done.I'm so glad you're posting, Susan, and hope that you're feeling a bit better. We worry about you, you know.

Nothing at all to do with eggplant but... I had to think of you while watching the hurricane coverage this evening. It looks like Isaac might just bring y'all some rain - I'll cross my fingers for you (and hope that he doesn't do too much damage before he gets there.)

Flea beetles! It is a battle. What I have done with eggplants the past few years is plant,mulch and cover with a floating row cover such as Agribon(with hoops to support---made from conduit but you can use whatever is handy)---I remove the cover just as the plants are flowering so the pollinators can do their job. This way the plants are strong enough to handle the flea beetle pressure that comes after cover removal.I do use a lot of buckwheat cover crop in my pathways and it attracts bees and all kinds of beneficial insects (though my fields look a bit "messy!) "The rowcover is widely available---I use Amish companies in Pa but smaller sizes,for more $, are available from Johnny's Seeds,Fedco, and somewhere on Amazon,for sure. This method is the only way I can successfully grow eggplant---otherwise they succumb to the beetles. I suspect even this may not do it in a drought like you've had but the sight of the beautiful green, blemish free leaves when you take off the cover is worth a try!

I do agree with you Susan, the best way to roast eggplants is to dice it up and roast it or fry it in a little bit of oil. It want takes or soaks a lot of oil as when sliced. The other day I made Madras Pickled Eggplant and it was so delicious. the recipe yielded 3 jars only and I'm going to make more next week.

A side note, the rain has arrived here, Yay. I hope more will be on its way for you too :)Cyrene

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

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